Homemade Granola in Two Delicious Styles
Crafting Two Types of Granola: Crispy & Clustered
We apologize for the inconvenience. This recipe is currently under revision. Learn how to make both loose, crispy granola and chunky, clustered granola to suit your preferences. Enjoy delicious homemade granola made with fresh ingredients and care.
Main Ingredients
- Crispy Rolled Oats 200g
- Nuts (whole almonds, sliced almonds, pecans, sunflower seeds, macadamia nuts, cashews, etc.) 100g
- Dried Fruits (raisins, dried cranberries, etc.) 50g
- Unsalted Butter 50g
- Grapeseed Oil 30g
- Maple Syrup 40g
- Muscovado Sugar 20g
Optional Ingredient for Clustered Granola
- 1/2 Egg White
- 1/2 Egg White
Cooking Instructions
Step 1
Begin by preparing your nuts and dried fruits for the granola. Feel free to use a variety of nuts according to your preference. I’ve used whole almonds, sliced almonds, pecans, sunflower seeds, macadamia nuts, and cashews. Rinse the raisins and dried cranberries under water and pat them dry before use.
Step 2
For a delightful crunch, I’m using ‘Crispy Rolled Oats’ from the brand ‘Seonin’. These oats have a satisfying texture that makes the granola even more enjoyable. They offer a wonderful chewiness that enhances the overall flavor.
Step 3
In a bowl, combine all the liquid ingredients: butter, grapeseed oil, maple syrup, and muscovado sugar. Mix them well. Then, gently warm the mixture in the microwave just until the butter is melted. Be careful not to overheat it.
Step 4
To create the loose, crispy granola, add the liquid mixture to the bowl containing the prepared oats, nuts, and dried fruits.
Step 5
Using a spatula or spoon, thoroughly mix everything together until the oats and nuts are evenly coated with the liquid. This ensures even flavoring and texture when baked.
Step 6
Spread the granola mixture evenly onto a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Then, reduce the temperature to 160°C (320°F) and bake for another 20 minutes. Finally, add the dried fruits and bake at 140°C (285°F) for about 5 minutes. Stir the granola each time you change the oven temperature to ensure even crisping.
Step 7
This loose, crispy granola is absolutely delicious served with milk or yogurt for breakfast. Its nutty flavor fills your mouth, making it a satisfying and wholesome start to your day.
Step 8
If you prefer granola with large clusters, add a small amount of lightly whisked egg white to the mixture at this stage. The egg white acts as a binder, helping to create those desirable chunks of granola.
Step 9
Spread the granola mixture (with egg white) onto a baking sheet lined with parchment paper. Press down firmly with a spatula or scraper to create a relatively even thickness. Bake in the oven at 150°C (300°F) for approximately 25 minutes, or until it turns a nice golden brown. Carefully remove from the oven, break it into desired pieces, flip them over, and bake for another 25 minutes. Lastly, add the dried fruits and bake at 100°C (210°F) for 20 minutes to complete the clustered granola.
Step 10
Once your crispy and golden-brown granola is ready, remove it from the oven and let it cool completely. After cooling, break it into bite-sized pieces. Store the finished granola in an airtight container in a cool, dry place to maintain its crispness for a long time.
